Eggplant (Aubergine) Parmesan Rigatoni

Name: Eggplant (Aubergine) Parmesan Rigatoni
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams tomatoes; 454 grams eggplant, thinly sliced crosswise (peeled or skin-on); 237 milliliters flour, seasoned with (for dredging); 8 fresh basil leaves, thinly sliced or fresh flat leaf parsley, chopped; 2 garlic cloves, halved; 4 servings fresh ground black pepper, to taste; 4 servings italian seasoning; 2 Tbsps extra-virgin olive oil; 4 servings freshly grated parmesan cheese, for serving; 454 grams rigatoni pasta; 4 servings salt, to taste; 227 grams shredded mozzarella cheese; 118 milliliters vegetable oil (for frying)

Eggplant (Aubergine) Parmesan Rigatoni might be just the main course you are searching for. One serving contains 1005 calories, 46g of protein, and 33g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. Not If you have flat leaf parsley, ground pepper, vegetable oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 30 minutes.